Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour

Qin Feng; Muxin Feng; Ying Peng; Ying Yang; Ruoyi Wang; Jianhua Wan; Jinhua Liu; Wenfang Han

doi:10.1016/j.fochx.2025.102549

Food Chemistry: X (May 2025)

Effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour

Qin Feng,
Muxin Feng,
Ying Peng,
Ying Yang,
Ruoyi Wang,
Jianhua Wan,
Jinhua Liu,
Wenfang Han

Affiliations

Qin Feng: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
Muxin Feng: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
Ying Peng: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
Ying Yang: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; Corresponding author.
Ruoyi Wang: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
Jianhua Wan: Jiangsu Yiyuantai Biotechnology Co., Ltd., Suqian 223800, China
Jinhua Liu: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
Wenfang Han: National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China

DOI: https://doi.org/10.1016/j.fochx.2025.102549
Journal volume & issue: Vol. 28
p. 102549

Abstract

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Instant rice flour products are usually produced by hydrolyzing rice flour using α-amylase. As albumins and globulins are major allergenic proteins in rice flour, the effects of removing albumins and globulins on the thermal stability, food quality and starch digestibility of α-amylase hydrolyzed rice flour of three varieties (FHs including F1H, F2H and F3H) were studied. The removal of albumins and globulins changed the maltose and glucose content of FHs, promoted the rearrangement of starch molecules to different degrees of retrogradation in them, improved their starch digestibility without negatively affecting their reconstituability and sensory quality, and increased the digestive rate of F1H to 82.98 % and the slowly digestible starch content of F3H to 48.44 %. Thus, the removal of albumins and globulins is an effective approach to reduce the allergenicity and improve the quality of FHs, which provides a basis for developing high-quality instant rice flour products with lower allergenicity.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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